Ingredients

400 g coconut cream
300 g all-purpose flour
1 teaspoon(s) baking powder
1 tablespoon(s) activated charcoal, ground
1 pinch salt
200 g icing sugar
70 g coconut oil
120 g almond milk

Instructions

1.Refrigerate the coconut cream from the previous night, without taking it out of the can.
2.Remove the piece that has thickened and transfer it to the mixer’s bowl.
3.Beat with the whisk attachment at high speed for 4-5 minutes until it is fluffy and has a yogurt-like consistency.
4.Refrigerate it until needed.
5.Preheat the oven to 180ο C (350ο F) set to fan.
6.Line 2 baking pans with parchment paper and set them aside until needed.
7.In a bowl mix the flour with the baking powder, the activated charcoal, and the salt.
8.At the same time in a mixer’s bowl, beat the icing sugar, the coconut oil, the almond milk with the whisk attachment at medium speed, until there is a uniform and smooth mixture like icing.
9.Lower the speed and add the solid ingredients’ mixture.
10.Beat for a few seconds until there is a uniform black mixture and remove the bowl from the mixer.
11.Refrigerate the dough for 5 minutes to slightly thicken.
12.Remove from the refrigerator and shape into balls of 35-40 g each.
13.Transfer the balls into the baking pans by leaving a gap between them.
14.Lightly press the balls with your hand to make them a little wider and bake for 8-10 minutes.
15.Remove the baking pans from the oven and set them onto a rack to cool completely.
16.Spread the coconut cream over half of the cookies, cover with the remaining ones so to make a sandwich, and serve.

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